Menu

Rice, Rice, Baby

Good side dishes can be hard to find. So if you’re stuck in a rut and wanting to try something new, here it is. This came from my mom and she’s made it my entire life. And I’ve always loved it. It’s quick, easy, and not just your regular plain white rice. I make it on a regular basis and it’s a family favorite.

Mom’s Rice Pilaf

1 cup of long grain white rice

3/4 c. vermicelli broken up (spaghetti & angel hair are what I usually use)

2 cups chicken broth

1 tbsp. butter

Salt & pepper to taste

Add butter to a smaller pot. Let melt on medium heat and add in the broken up pasta. Cook and stir for a few minutes until it starts to toast up. Don’t let it burn!

Add in the white rice and stir together. Pour in the chicken broth and add salt and pepper. Bring to a boil and then reduce heat to simmer (low), covering with a lid. Let cook for 20-25 minutes. 23 minutes on my stovetop is the magic number! Stir together and serve immediately.